S. U. Alugwu

Effect of Roasting, Steaming and Internal Temperatures on Proximate Composition, Vitamins and Sensory Properties of Spent Hen Muscle

S. U. Alugwu & U. B. Alugwu · Asian Journal of Advanced Research and Reports · 2022

The main aim of the study was to evaluate the impact of different cooking methods and internal cooking temperatures (60 and 700C) on the quality characteristics of spent hen muscle. Five spent hens were slaughtered, bled thoroughly and scalded at 85℃ for 30 sec and defeathered, e...

Open access Research Article 10.9734/ajarr/2022/v16i10431

Effect of Different Frying Methods on Cooking Yield, Tenderness and Sensory Properties of Chicken Breast Meat

S. U. Alugwu, T. M. Okonkwo & M. O. Ngadi · Asian Food Science Journal · 2022

This paper focused on the effect of different frying methods on the quality of chicken breast meat. Fresh boned broiler chicken breast meat samples were purchased, frozen, sliced into dimensions. These samples were cooked by air frying (AF) and deep fat frying (DF) methods at 170...

Open access Research Article 10.9734/afsj/2022/v21i1030469